Sacramento Digs Gardening logo
Sacramento Digs Gardening Article
Your resource for Sacramento-area gardening news, tips and events

Articles Recipe Index Keyword Index Calendar Twitter Facebook Instagram About Us Contact Us

Mix and match, persimmons pair with apples in flavorful crisp

Recipe: Persimmon and/or apple crisp adjusts to fruit on hand

Fuyu persimmons and apples work well together in this fall-flavors crisp.

Fuyu persimmons and apples work well together in this fall-flavors crisp. Debbie Arrington

Fuyu persimmons – the squat orange variety that’s shaped like a tomato – pair well with apples. They go together great in this flavorful fall dessert that also works well for brunch or midday snacks. Crisps travel well, too; that's an asset during a season full of get-togethers.

Apples and persimmons
Use tart, firm apples with the Fuyu persimmons.

Fuyus (unlike pointy Hachiya persimmons) can be eaten crisp or cooked. This crisp can be made with all persimmons or all apples, but it’s best with half of each. Choose an apple variety with some tartness that also holds its shape (think Granny Smith or McIntosh). Vary the sugar depending on the tartness of the apples.

Serve warm or room temperature, with or without whipped cream or ice cream. Refrigerate any leftovers.

Persimmon and/or apple crisp

Makes 6 to 8 servings

Ingredients:

5 cups Fuyu persimmons and/or apples, peeled and thinly sliced

1 to 2 tablespoons lemon juice

¼ to ½ cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon cinnamon

Butter or cooking spray to grease pan

Topping:

¼ cup all-purpose flour

½ cup quick cooking oats

½ cup brown sugar, packed

¼ cup (½ stick) butter or margarine

½ cup walnuts or pecans, chopped (optional)

Instructions:

Preheat oven to 375 degrees F. Butter or oil-spray an 8-inch casserole or baking dish; set aside.

Core, peel and thinly slice persimmons and/or apples. Toss with lemon juice.

In a large bowl, mix together granulated sugar, 2 tablespoons flour and cinnamon. Toss fruit with sugar-flour mixture to coat.

Transfer fruit mixture to prepared baking dish.

Prepare topping: In a medium bowl, mix together remaining flour, oats and brown sugar. With a pastry blender or two knives, work butter into flour mixture until crumbly. Stir in chopped nuts, if desired.

Crisp in casserole dish
Crisp travels well to potlucks and holiday dinners.

Spoon topping over fruit mixture. Put baking dish on top of a cookie sheet, to catch any spills if filling bubbles over while baking.

Bake in preheated 375-degree oven until top is golden brown and fruit is bubbly, about 40 to 45 minutes. Remove from oven and let cool at least 15 minutes before serving.

Serve warm or at room temperature, with whipped cream or ice cream if desired.

Comments

0 comments have been posted.

Newsletter Subscription

Sacramento Digs Gardening to your inbox.

Taste Spring! E-cookbook

Strawberries

Find our spring recipes here!

Local News

Ad for California Local

Thanks to our sponsor!

Summer Strong ad for BeWaterSmart.info

Garden Checklist for week of May 19

Temperatures will be a bit higher than normal in the afternoons this week. Take care of chores early in the day – then enjoy the afternoon. It’s time to smell the roses.

* Plant, plant, plant! It’s prime planting season in the Sacramento area. If you haven’t already, it’s time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.

* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.

* Harvest cabbage, lettuce, peas and green onions.

* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.

* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.

* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.

* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.

* Feed summer bloomers with a balanced fertilizer.

* For continued bloom, cut off spent flowers on roses as well as other flowering plants.

* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.

* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.

Taste Summer! E-cookbook

square-tomatoes-plate.jpg

Find our summer recipes here!

Taste Fall! E-cookbook

Muffins and pumpkin

Find our fall recipes here!

Taste Winter! E-cookbook

Lemon coconut pancakes

Find our winter recipes here!